Press the raspberries through a sieve with the back of a spoon to release all the juice. Put a bowl underneath the sieve to capture all the juice. Once you’ve got as much out as possible, discard the remaining pulp.

Add the almond milk, maple syrup and chia seeds to the bowl with the raspberry puree and mix well. Cover and put into the fridge for at least 2 hours, stirring after 30 minutes to avoid lumps. If you can leave the chia pudding in the fridge overnight to set, that’s even better!

Serve layered with jam and granola or any other things you like!.

Recipe Notes

Chia pudding can be stored in the fridge for up to 3-4 days in an airtight container.